This is yummy! Filled with carbs but just what you need on a cold wet night in old Sydney town. It's a bit fiddly filling the cannelloni tubes so I recommend using fresh pasta sheets. I made mine with instant cannelloni tubes. Messy, but the end result was the same - yum!
1 small onion, finely chopped 300g low fat ricotta
2 garlic cloves, crushed 1 tabspn fresh oregano
Ingredients for sauce
1 tabspn olive oil 440g tin peeled whole tomatoes
1 small onion, finely chopped 125 ml tomato pasta sauce (I used passata)
2 garlic cloves, crushed 2 tspns dijon mustard
1 tspn dried oregano 1 tabspn balsamic vinegar
1 tspn sugar
Method - Lasagne sheets
1. Preheat oven 180C/350F/Gas 4.
2. Cut pasta sheets into twelve 12 cm (4.5 in.) squares.
3. Boil water in saucepan, add salt and blanch [cook briefly in boiling water - thanks Wikipedia] lasagne sheets in batches for 1-2 mins. Drain flat on damp tea towel.
Method - Filling
1. Melt butter in saucepan and cook onion and garlic for 3-5 mins, or until onion becomes soft.
2. Add spinach and cook for 5 mins, or until wilted and moisture has evaporated. Cool in pan.
3. Mix spinach with ricotta and fresh oregano in a food processor until smooth. Season with salt n pepper.
Method - Sauce
1. Heat oil in saucepan, add onion and garlic and cook over low heat for 8-10 mins.
2. Add the rest of the sauce ingredients.
3. Bring to the boil, then reduce heat and simmer for 10-15 mins, or until the sauce thickens.
4. Lightly grease a 2 litre (8 cups) casserole dish (a pyrex number from K Mart is fine).
5. Spread one third of the sauce over base of the dish.
6. Spoon 1 1/2 tbspns of the spinach mixture onto one side of each lasagne square, leaving a small border.
7. Roll up pasta to cover filling and place in dish seam side down.
8. Repeat until all sheets are snuggled in the dish. (Remember, I used instant tubes)
9. Spoon in the remaining sauce and sprinkle with cheeses.
10. Bake 30-35 mins, or until bubbling. Leave for 5 mins before serving.
Ingredients
375g fresh lasagne sheets 75g grated mozzarella
50g parmesan
Ingredients for filling
30g butter 3 bunches spinach, trimmed & shredded1 small onion, finely chopped 300g low fat ricotta
2 garlic cloves, crushed 1 tabspn fresh oregano
Ingredients for sauce
1 tabspn olive oil 440g tin peeled whole tomatoes
1 small onion, finely chopped 125 ml tomato pasta sauce (I used passata)
2 garlic cloves, crushed 2 tspns dijon mustard
1 tspn dried oregano 1 tabspn balsamic vinegar
1 tspn sugar
Method - Lasagne sheets
1. Preheat oven 180C/350F/Gas 4.
2. Cut pasta sheets into twelve 12 cm (4.5 in.) squares.
3. Boil water in saucepan, add salt and blanch [cook briefly in boiling water - thanks Wikipedia] lasagne sheets in batches for 1-2 mins. Drain flat on damp tea towel.
Method - Filling
1. Melt butter in saucepan and cook onion and garlic for 3-5 mins, or until onion becomes soft.
2. Add spinach and cook for 5 mins, or until wilted and moisture has evaporated. Cool in pan.
3. Mix spinach with ricotta and fresh oregano in a food processor until smooth. Season with salt n pepper.
1. Heat oil in saucepan, add onion and garlic and cook over low heat for 8-10 mins.
2. Add the rest of the sauce ingredients.
3. Bring to the boil, then reduce heat and simmer for 10-15 mins, or until the sauce thickens.
4. Lightly grease a 2 litre (8 cups) casserole dish (a pyrex number from K Mart is fine).
5. Spread one third of the sauce over base of the dish.
6. Spoon 1 1/2 tbspns of the spinach mixture onto one side of each lasagne square, leaving a small border.
7. Roll up pasta to cover filling and place in dish seam side down.
8. Repeat until all sheets are snuggled in the dish. (Remember, I used instant tubes)
10. Bake 30-35 mins, or until bubbling. Leave for 5 mins before serving.
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